I was given a ton of grapefruit and had no idea what to do with it. I do not really like it plain. I juiced them for this recipe (which I doubled) and it came out wonderfully. I was short on honey and flour, so I supped a little maple syrup and wheatgerm/cake flour, respectively. The bread is not overly sweet but flavorful with just a hint of fruit underneath. The walnuts add nice crunch. I refrigerated the batter overnight, and the next morning it was pretty thick. I was worried that would affect the bread but it didn't seem to. The next time I make this I might add more cinnamon. It is excellent served with cream cheese, ricotta and jam.

Not too sweet -- very good "real food" muffin. I used 1 1/2 cups of blueberries, and whet germ instead of bran. Rave reviews from everyone. I will be making these again.

Very good. I ate it hot every spinach. The fish taste is there but not to overwhelming when eaten with another vegetable. Next time I will use a mild onion (white or red). This was my introduction to the fish and I like it!

The flavor was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and garbonzo beans. However, if someone did not enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fiber and 6 g protien).

I marinated it overnight, which improved the flavor and cuts down on the wine-y aftertaste. It's very good served over angelfood cake! I served it after a rich dinner (alfredo), and it was a perfect dessert.